Fort Berens Estate WineryMerlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Merlot from the Fort Berens Estate Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Fort Berens Estate Winery in the region of British Columbia is a powerful.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Fort Berens Estate Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of stewed beef heart, couscous of meat and fish or wiener schnitzel or viennese schnitzel.
Details and technical informations about Fort Berens Estate Winery's Merlot.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Merlot from Fort Berens Estate Winery are 2016, 0
Informations about the Fort Berens Estate Winery
The Fort Berens Estate Winery is one of of the world's great estates. It offers 19 wines for sale in the of British Columbia to come and discover on site or to buy online.
The wine region of British Columbia
British Columbia is Canada's westernmost province, located on the edge of the Pacific Ocean. The diversity of landscapes here – from rainy islands to desert-like valley floors – means that a wide variety of Grapes are planted here. They include Chardonnay, Pinot Noir and Riesling, as well as Cabernet Sauvignon and Merlot. While volumes are lower than those of the province of Ontario, British Columbia is home to a rapidly growing wine industry.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
